Vegan Nugget Bowl

Name: Vegan Nugget Bowl
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 280g Quorn Crispy Nuggets or Quorn Vegan Nuggets; [https://www.quorn.co.uk/products/vegan-nuggets]; 600g of mixed root vegetables (eg potatoes, parsnip, carrot); 200g edamame beans; 100g fresh spinach; Oil; Salt; Pepper; 2 dl of water; 1 tablespoon oil; 2½ tbsp corn starch; 4 tablespoons rice or white wine vinegar; 4 tablespoons sugar; 4 tablespoons ketchup; 1 teaspoon salt

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Quorn Vegan Nugget Bowl, made with Quorn Vegan Nuggets, edamame beans, spinach, parsnip and carrots, served with tomato dip and lime.

Throw together this Quorn Vegan Nugget bowl in next to no time at all. Simply add our Vegan Nuggets to fresh greens, root vegetable and enjoy with our tomato dip.

Meat Free Recipes Vegan Recipes Meat Free Nugget Recipes

Serves 4

30 mins

Easy

422 cals
(Per serving)

Vegan

Made with Quorn Vegan Nuggets

See product See recipes

High in Fibre

Low in Saturated Fat

No Soy

High in Protein

Ingredients

280g Quorn Crispy Nuggets or Quorn Vegan Nuggets
600g of mixed root vegetables (eg potatoes, parsnip, carrot)
200g edamame beans
100g fresh spinach
Oil
Salt
Pepper
2 dl of water
1 tablespoon oil

Sauce

2½ tbsp corn starch
4 tablespoons rice or white wine vinegar
4 tablespoons sugar
4 tablespoons ketchup
1 teaspoon salt

Method

Cut the vegetables into strips and put them in the oven with a little oil at 200 degrees for about 20 minutes. Turn often so they do not burn. Season with salt and pepper.
Prepare nuggets according to the pack instructions.
Dipping sauce: Boil all ingredients in a saucepan. Dissolve the corn starch in some water and pour it into the sauce. Boil for another minute then let the sauce cool.
Layer the nuggets, roasted root vegetables, edamame beans, and spinach in a bowl. Pour over the sauce and serve.